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Topic: Hushallsost? (Read 1510 times)

I was on a flight yesterday, the person seated next to me was bringing home a half wheel of Hushallsost from a small town in Ga. She said it was really good, so much so that she was carrying some home! I searched but cannot find a recipe anywhere. It was semi-soft, small air bubbles, and smelled good... Although I didn't make her open it for a taste test I've read up on it a bit, it's only a 60 day ripening time... Thought I might try making a wheel...but I can't find a recipe or which cultures to use! Anyone seen a recipe for this one??

Hushållsost is not any cheese you offer to your friends for the taste. It is normally found as a spread for breakfast on a regular Monday It is inexpensive and has hardly any flavor.

Here is a picture of my cave/fridge.To the left is 10 lbs of really cheap Gouda that I will cold smoke when the weather permits. In the middle lies the Haloumi in brine, fresh from yesterday and to the right 6 lbs of port salut as I try to agine, I'm guessing that they are ready for Christmas.

It is not uncommon here in Sweden to buy a few pieces of hushållsost and store them in a year or so in the fridge, to develop better flavor and texture. I would guess that if you make a port salut and taste of it after one or two months of aging, you are probably close to the taste of a Hushållsost.

I think there is a big difference between Port Salut in Sweden and America. Here in Sweden, it counts as a cheese with not so developed flavor.

Sorry to say it, but common people in Sweden want cheese with no taste at all. The cheaper, the better.Hushållsost normally costs 4.5 $ / lbs, Port Salut is a bit more expensive, maybe $ 6 / lbs and Västerbotten cost from $ 10 / lbs.

When you go to the store there is a lot of hushållsost to buy So by agine the Port Salut or hushållsost yourself, you get a cheese that taste good for a low price.